Reese’s Crinkle Cookies
Reese’s Crinkle Cookies
I’ll be honest — the first time I made these Reese’s Crinkle Cookies, I forgot to chill the dough and ended up wrestling sticky balls of peanut-butter-chocolate goo. It was messy, but the flavor still won everyone over. Trust me, once you get the rhythm of scooping, wrapping, and rolling in powdered sugar, these little pockets of peanut-butter-chocolate happiness are ridiculously hard to resist.
This recipe is a cozy weekend baking project or a quick bake for unexpected guests, and if you love peanut butter + chocolate, you’re in the right place. If you want a few other cookie ideas to compare textures, I like to skim a few tips from a reliable roundup like the best chewy cookies guide before I start — always helps to get into cookie mode.
Why This Recipe Works (and why you’ll keep making it)
- Quick-ish prep — you’ll be mixing most of this in one bowl, so it’s not fussy.
- Few, everyday ingredients — peanut butter, sugar, eggs, and cocoa do the heavy lifting.
- Soft, fudgy center with a crunchy-ish edge — the powdered sugar crinkle finish gives a classic look and slight crisp.
- Crowd-pleaser: kid-friendly and adult-approved (hello, mini Reese’s).
Quick baking insight: chilling the dough for about 30 minutes firms it up so it wraps around the miniature Reese’s without melting into a flat pancake in the oven. I learned that the sticky way — so don’t skip it.
Ingredients You’ll Need
- 1 cup creamy peanut butter — natural works, but stick-style commercial peanut butter holds together better.
- 1 cup granulated sugar
- 1/2 cup brown sugar — adds a touch of chew and depth.
- 2 large eggs — room temperature is best for even mixing.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup cocoa powder — unsweetened.
- 1/2 cup powdered sugar — for rolling.
- Miniature Reese’s peanut butter cups — one per cookie.
Notes:
- Peanut butter: If your peanut butter is super oily/separated, stir it first.
- Cocoa: Sift if you want a smoother dough.
- Mini Reese’s: Use fresh ones so they don’t crumble when you wrap the dough.
Kitchen Tools
- Large mixing bowl
- Medium bowl (for dry ingredients)
- Electric mixer or sturdy whisk (optional)
- Baking sheet(s) lined with parchment paper
- Cookie scoop or tablespoon measure
- Wire rack for cooling
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth and slightly glossy. A spoon works, but a mixer is faster.
- Add the eggs and vanilla extract, stirring until well combined and the batter looks homogenous.
- In a separate bowl, whisk together the baking soda and cocoa powder to break up any lumps. Gradually add this to the peanut-butter mixture, stirring until fully incorporated. The dough will be thick and fudgy.
- Chill the dough in the refrigerator for 30 minutes (this is the key step — don’t skip it). If you’re short on time, 15 minutes helps, but chilled dough wraps the candy better.
- Once chilled, scoop a tablespoon of cookie dough, flatten it slightly in your palm, and place a miniature Reese’s peanut butter cup in the center. Wrap the dough around the cup and roll into a smooth ball, sealing the candy inside.
- Roll each ball in powdered sugar until well-coated and place on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft. They’ll firm as they cool.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Visual cues: the tops will crack slightly and look matte instead of glossy when they’re done. The centers should still feel tender when you give the pan a gentle wiggle.
Pro Tips for Success
- Chill the dough — this prevents spreading and makes wrapping the mini Reese’s much easier.
- If the dough gets too sticky while you’re forming cookies, pop it back in the fridge for 10–15 minutes.
- For neater cookies, flatten the dough in your palm before adding the candy, then bring the edges up and seal. I sometimes skimp on this and end up with lopsided cookies — they still taste great, though.
- Use a small cookie scoop for uniform size so baking is consistent.
- Slightly underbake (by 1 minute) if you love a super-soft center.
Common Mistakes to Avoid
- Overcrowding the pan — cookies need space to crack and rise.
- Skipping the chill — dough that hasn’t chilled will spread and may leak chocolate out the bottom.
- Adding too many candies — one miniature Reese’s per cookie is perfect. Too large and the dough can’t fully encapsulate it.
- Using overly oily peanut butter — makes the dough too loose. If yours is oily, stir well and measure after stirring.
Variations and Substitutions
- Nut-free version: use sunflower seed butter in place of peanut butter; the flavor is different but it works.
- Dark chocolate twist: swap half the cocoa for dark cocoa powder for a deeper chocolate flavor.
- Salted finish: sprinkle a tiny pinch of flaky sea salt on top after baking for contrast.
- Mini Snickers or caramel-filled candy: try different miniature candies, but expect slightly different textures when baking.
What to Serve With This Recipe
- A glass of cold milk — classic for a reason.
- Coffee or espresso — the chocolate-peanut butter combo is great with a bitter coffee.
- Ice cream for dessert — crumble a cookie over vanilla for instant sundae magic.
Storage and Leftovers
- Room temp: Store in an airtight container for up to 2 days. They stay soft best if separated by parchment.
- Fridge: Keeps 5–7 days in an airtight container. Bring to room temp before serving for the best texture.
- Freezer: Freeze unbaked cookie balls (before powdered sugar) on a tray, then bag them for up to 3 months. Thaw in the fridge, roll in powdered sugar, and bake as directed.
If you want a powdered-sugar rolling technique that’s great at preventing cakey tops (especially around holidays), I often reference a few seasonal tips like those in this powdered sugar cookie trick article — it’s helpful when you want that perfect crackle look.
FAQ (People Also Ask Style)
Q: Can I make these ahead of time?
A: Yes — you can form the cookie balls and freeze them before baking. Thaw in the fridge, then roll in powdered sugar and bake. Or bake fully and freeze baked cookies for up to 3 months.
Q: Can I use crunchy peanut butter?
A: You can, but the texture will be slightly chunkier. I prefer creamy peanut butter for an even dough that wraps smoothly around the candy.
Q: What if my cookies flatten too much?
A: That usually means the dough was too warm. Chill longer next time and don’t overcrowd the pan.
Q: Are these safe to make for kids with nut allergies?
A: Not with peanut butter. Use sunflower seed butter as a nut-free alternative, but check candy ingredients for traces of nuts.
Q: Can I substitute the mini Reese’s with something else?
A: Sure — miniature chocolate cups, wrapped truffles, or even a whole hazelnut for a Ferrero-style surprise. Just know the texture and melting behavior will change.
Quick Recipe Summary (Recipe Card Style)
Prep time: 15–20 minutes (plus 30 minutes chilling)
Cook time: 10–12 minutes per batch
Makes: about 18–24 cookies (depends on size)
Ingredients:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar (for rolling)
- Miniature Reese’s peanut butter cups
Short steps:
- Mix wet ingredients.
- Stir in cocoa + baking soda.
- Chill dough.
- Wrap a mini Reese’s in a tablespoon of dough.
- Roll in powdered sugar and bake 10–12 minutes.
Final Thoughts
If you give these Reese’s Crinkle Cookies a try, tell me how they turned out — especially if you experiment with different candies or swap to sunflower butter. Don’t stress if the first batch looks rustic; mine usually do. They still disappear fast, and that’s the point. Happy baking!
Reese's Crinkle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth and slightly glossy.
- Add the eggs and vanilla extract, stirring until well combined.
- In a separate bowl, whisk together the baking soda and cocoa powder to break up any lumps. Gradually add this mixture to the peanut butter mixture, stirring until fully incorporated.
- Chill the dough in the refrigerator for 30 minutes.
- Once chilled, scoop a tablespoon of cookie dough, flatten it slightly in your palm, and place a Miniature Reese's in the center. Wrap the dough around the candy and roll into a smooth ball.
- Roll each ball in powdered sugar until well-coated and place on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
